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All RecipesPoultry

Jamie Purviance

Individual Turkey Meat Loaf Sandwiches

Print

  • People

    Serves 6

  • Grilling Time

    10 to 11 mins

  • Prep Time

    30 mins

People
Serves 6
Grilling Time
10 to 11 mins
Prep Time
30 mins

the Ingredients

20151023095400 Row Poultry 17

Mayonnaise

  • 1 cup mayonnaise
  • ½ cup finely chopped fresh basil leaves
  • ¼ cup finely chopped fresh chives
  • 2 tablespoons prepared horseradish
  • ½ teaspoon white wine vinegar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Patties

  • 1 medium yellow onion
  • 1½ pound ground turkey thigh meat
  • 2 cups fresh challah bread crumbs (about 3 ounces)
  • ½ cup oil-packed sun-dried tomato halves, drained, patted dry, and chopped
  • 2 large eggs, lightly beaten
  • 2 tablespoons finely chopped fresh basil leaves
  • 2 tablespoons finely chopped fresh chives
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
 
  • Extra-virgin olive oil
  • 3 tablespoons ketchup
  • 3 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • 12 slices challah, each about ½-inch thick

Special Equipment

  • box grater with holes

Instructions

  • 01 In a medium bowl mix the mayonnaise ingredients until well blended.
  • 02 Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • 03 Grate the onion on the large holes of the box grater. Squeeze the excess moisture from the grated onion with paper towels. Put the onion in large bowl with the remaining patty ingredients and gently combine. Arrange six squares of foil on a work surface. Drop equal amounts of the mixture onto each square. Using wet fingers, press firmly into patties approximately the size and shape of the bread slices and about ¾ inch thick. Lightly brush each patty with oil.
  • 04 In a small bowl mix the ketchup, tomato paste, and Worcestershire sauce. Set aside.
  • 05 Brush the cooking grates clean. Lightly brush the bread slices on both sides with oil and grill them over direct medium heat, with the lid closed, until lightly toasted, about 1 minute, turning once. Remove from the grill. Place the patties, foil side up, on the cooking grates and carefully peel off the foil. Grill over direct medium heat, with the lid closed, for about 5 minutes. Turn the patties over and spread each one with about 1 tablespoon of the ketchup mixture. Continue grilling, with the lid closed, until the meat is firm and fully cooked but still moist, 4 to 5 minutes more. Remove from the grill.
  • 06 Spread some of the mayonnaise on six slices of the bread. Top each with a meat loaf patty and the remaining bread slices. Serve with the remaining mayonnaise.
Ingredients
Instructions

  • the Ingredients

    20151023095400 Row Poultry 17

    Mayonnaise

    • 1 cup mayonnaise
    • ½ cup finely chopped fresh basil leaves
    • ¼ cup finely chopped fresh chives
    • 2 tablespoons prepared horseradish
    • ½ teaspoon white wine vinegar
    • ¼ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper

    Patties

    • 1 medium yellow onion
    • 1½ pound ground turkey thigh meat
    • 2 cups fresh challah bread crumbs (about 3 ounces)
    • ½ cup oil-packed sun-dried tomato halves, drained, patted dry, and chopped
    • 2 large eggs, lightly beaten
    • 2 tablespoons finely chopped fresh basil leaves
    • 2 tablespoons finely chopped fresh chives
    • 2 teaspoons kosher salt
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon dried thyme
     
    • Extra-virgin olive oil
    • 3 tablespoons ketchup
    • 3 tablespoons tomato paste
    • 1 teaspoon Worcestershire sauce
    • 12 slices challah, each about ½-inch thick

    Special Equipment

    • box grater with holes

  • Instructions

    • 01 In a medium bowl mix the mayonnaise ingredients until well blended.
    • 02 Prepare the grill for direct cooking over medium heat (350° to 450°F).
    • 03 Grate the onion on the large holes of the box grater. Squeeze the excess moisture from the grated onion with paper towels. Put the onion in large bowl with the remaining patty ingredients and gently combine. Arrange six squares of foil on a work surface. Drop equal amounts of the mixture onto each square. Using wet fingers, press firmly into patties approximately the size and shape of the bread slices and about ¾ inch thick. Lightly brush each patty with oil.
    • 04 In a small bowl mix the ketchup, tomato paste, and Worcestershire sauce. Set aside.
    • 05 Brush the cooking grates clean. Lightly brush the bread slices on both sides with oil and grill them over direct medium heat, with the lid closed, until lightly toasted, about 1 minute, turning once. Remove from the grill. Place the patties, foil side up, on the cooking grates and carefully peel off the foil. Grill over direct medium heat, with the lid closed, for about 5 minutes. Turn the patties over and spread each one with about 1 tablespoon of the ketchup mixture. Continue grilling, with the lid closed, until the meat is firm and fully cooked but still moist, 4 to 5 minutes more. Remove from the grill.
    • 06 Spread some of the mayonnaise on six slices of the bread. Top each with a meat loaf patty and the remaining bread slices. Serve with the remaining mayonnaise.

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